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We are often on the lookout for simple salads, especially for BBQs, family functions, and holidays, and this broccoli cauliflower salad is perfect for the occasion!

We have been long-time fans of our classic Broccoli Salad, but with the addition of cauliflower and cheese cubes, we are even MORE in love. Not only is it bright, fresh, and crunchy – it’s simple and absolutely delicious.

The homemade dressing is what takes it to the next level. It’s light and creamy with a hint of sweetness for the perfect flavor combination.

Each ingredient has its own tasty texture and flavor that makes this side dish perfect for your next get-together! Pair this with our favorite Hamburger recipe or Baby Back Ribs, and you’re set!

Why we think you’ll love it:

  • Perfect for potlucks. It stores very well, and the flavors get better as it sits!
  • So much flavor. Each ingredient in this easy salad has its own tasty texture and flavor that makes this salad perfect for your next get-together.
  • Dress it up or down. Feel free to add or omit any ingredients you want or don’t want, but we loved this combination.
  • 12 slices bacon, cooked and crumbled Use more or less bacon to taste. See Bacon in the Oven or use store-bought bacon bits.
  • 1 head fresh broccoli, diced into bite-sized pieces
  • 1 head cauliflower, chopped
  • ½ red onion, diced – or use green onion for milder flavor
  • ¾ cup sunflower seeds
  • 1 cup cubed cheese We used Colby Jack cheese cubes, but mozzarella cheese, cheddar cheese, or Monterey Jack cheese can be used.
  • ¾ cup light mayo – or full-fat mayonnaise, Miracle Whip or plain greek yogurt
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar, or salad vinegar – or apple cider vinegar
  • ¼ teaspoon salt – You can also sprinkle with black pepper to taste.
  • optional mix-ins sliced almonds, chopped walnuts or pecans, dried cranberries, raisins, boiled egg, or chopped apples
  1. SALAD. In a large bowl, combine the cooked and crumbled bacon, chopped cauliflower florets, chopped broccoli florets, red onion, cubed cheese, and sunflower seeds.
  2. DRESSING. In a small bowl, whisk light mayo, sugar, red wine vinegar, and salt. Pour over salad and toss to coat. Chill in the refrigerator before serving and enjoy!
  • Chop the ingredients into even-sized pieces so that each bite has a good balance of all the ingredients.
  • Chilling the salad for at least 30 minutes will help all the flavors meld perfectly, plus we prefer it cold.
  • Make sure to cook the bacon until it is crispy so that it will retain its delicious crunch even when coated with dressing. We love to cook our bacon in the oven.
  • Toss in sliced almonds, chopped walnuts or pecans, dried cranberries, raisins, boiled egg, or chopped apples.
Close up image of broccoli cauliflower salad recipe in white bowl.
5 from 119 votes

Broccoli Cauliflower Salad Recipe

Our broccoli cauliflower salad is simple, tasty and tossed in a creamy homemade dressing that’s perfect for any potluck or dinner table!
Servings: 10
Prep: 20 minutes
Total: 20 minutes

Ingredients 

  • 12 slices bacon, cooked and crumbled
  • 1 head fresh broccoli, diced
  • 1 head cauliflower, chopped
  • ½ red onion, diced
  • ¾ cup sunflower seeds
  • 1 cup cubed cheese
  • ¾ cup light mayo
  • 2 tablespoons sugar
  • 2 tablespoons red wine vinegar, or salad vinegar
  • ¼ teaspoon salt

Instructions 

  • In a large bowl, combine the crumbled bacon, cauliflower, broccoli, onion, cheese, and sunflower seeds.
  • In a small bowl, whisk the mayo, sugar, vinegar, and salt. Pour over salad and toss to coat. Refrigerate before serving. 

Video

Notes

Recipe Tips.
  • Chop the ingredients into even-sized pieces so that each bite has a good balance of all the ingredients.
  • Chilling the salad for at least 30 minutes will help all the flavors meld perfectly.
  • Make sure to cook the bacon until it is crispy so that it will retain its delicious crunch even when coated with dressing.
  • Toss in some sliced almonds, chopped walnuts or pecans, dried cranberries, raisins, boiled egg, or chopped apples.
Make ahead of time. The salad can be assembled the day before serving. To prepare further ahead, chop all the ingredients and keep them in separate containers in the fridge until ready to assemble.
Store leftovers in an airtight container in the fridge for 3-4 days.

Nutrition

Calories: 289kcal, Carbohydrates: 13g, Protein: 10g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 28mg, Sodium: 466mg, Potassium: 502mg, Fiber: 3g, Sugar: 5g, Vitamin A: 475IU, Vitamin C: 82.5mg, Calcium: 109mg, Iron: 1.4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Is this salad keto-friendly?

To make this salad more keto-friendly, use full-fat mayo and replace the sugar with a substitute sweetener.

Prep ahead of time?

Prepare just the dressing and chop all the ingredients ahead of time. Keep in separate containers in the fridge until ready to assemble.

How to store?

Store leftovers in an airtight container in the fridge for 3-4 days.

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This recipe was originally published February 2019.

About Kristyn

Kristyn Merkley is a published cookbook author, wife, mom of six, and major food enthusiast! For the past 15 years, she has been sharing foolproof, family-friendly recipes—each one tested in her kitchen—that anyone can master. As a seasoned recipe creator, she loves making cooking simple, stress-free, and totally doable for everyone!

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5 from 119 votes (95 ratings without comment)

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37 Comments

  1. Donna says:

    5 stars
    It looks awesome yum

  2. Carol says:

    5 stars
    I made it and it was wonderful. Especially doing it tge day before and letting it marinate all together. Very delicious. I did leave out the sunflower seeds and replaced with raisins. *****

    1. Lil'Luna Team says:

      That’s a fun substitution! Thanks for sharing what you did. I’m glad you enjoyed the salad!

  3. Liz says:

    5 stars
    One.of my favorite summer salads. I added fresh peas!

    1. Lil'Luna Team says:

      Yummy! So glad you enjoyed it!

  4. Karen Friedly says:

    I made this and it was good. I cut the bacon to six slices. 12 was way too many for us. I added dried cranberries and walnuts to the original recipe and its a keeper!

  5. Amber Hill says:

    5 stars
    This is my favorite side to bring to potlucks! It is always a hit.

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